Organic Portobello mushrooms
These organic portobello mushrooms are handsome and hardy, with a firm, meaty texture.
These organic portobello mushrooms are handsome and hardy, with a firm, meaty texture. If you want to stuff mushrooms, this large variety works best. They’ve got a fantastic earthy flavour too, as they’re essentially giant chestnut mushrooms.
Country of originProduced in
- The UK
How to prepare
Portobellos come into their own baked or grilled, and make a fantastic alternative to burgers for vegetarians – just brush with oil, then grill or barbecue.
Grilled portobellos are also an ideal vehicle for creamy poached eggs. Eat with a pile of just-wilted spinach for a vegetarian breakfast or a quick dinner. If you’ve got time, try this with a handful of juicy roasted cherry tomatoes.
BBQ tip: A grilled mushroom is the closest veg will come to the texture of a steak. Portobellos’ wide, flat shape makes them perfectly suited to cooking directly on the griddle. Oil and season them well and then cook over a high heat for 10 mins, turning frequently, until dark and tender. You can baste the gills with garlic butter or herby oil for the last few mins to add some extra flavour, if you like. Serve whole or carved into thick slices.
Keep in fridge and eat within a few days.
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Portobello mushroom rarebit with quinoa, apple and walnut salad
Serves: 2 Total time: 35 min
Frying pan celeriac gratin
Serves: 2 Total time: 1h
Venison, kale and mushroom stroganoff
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Celeriac and mushroom pie with spring greens
Serves: 2 Total time: 55 min